Homemade Chicken Noodle Soup

Updated: Apr 22


2 chicken breasts

celery salt

onion powder

black pepper paprika

dried oregano

cajun seasoning

4 tablespoons olive oil


4 tablespoons unsalted butter

1/2 yellow onion, diced very finely

3 stalks celery, cleaned and sliced

3 whole carrots, cleaned and sliced

6 cloves garlic, very finely minced

2 sprigs fresh thyme (1/2 to1 teaspoon dried) 2 sprigs fresh sage (1/2 to 1 teaspoon dried)

2 sprigs fresh rosemary (1/2 to 1 teaspoon dried)

2 sprigs fresh oregano (1/2 to 1 teaspoon dried)

** if using fresh herbs, see notes below**

7 cups chicken broth cajun seasoning

black pepper

8 ounces egg noodles

DIRECTIONS: 1. In a large bowl, season the chicken breasts to your liking on both sides. In a skillet on medium high heat, sear the chicken breasts on both sides until the internal temperature reaches 165 degrees F. Remove from the skillet, let cool and shred. Set aside.

2. In a large soup pot, melt the butter on medium heat and saute the onions for 25 minutes. Add in the garlic, carrots, and celery and saute for another 10 minutes.

3. Pour in the chicken broth. Wrap the fresh herbs in a cheesecloth, tie and toss in. Season to taste with black pepper and cajun sesaoning, then bring to a boil. Lower the heat and simmer for 30 minutes.

4. Remove the herbs and add in the egg noodles. Bring this to a boil until the noodles are cooked. Add in the shredded chicken, simmer for about 5 minutes.

5. Serve!


** Herbs: I prefer to use fresh herbs just to infuse the soup with the flavor but dried works just as well. Keep in mind that dried herbs are much more potent in flavor than fresh, which is why I provided the measurements above (obtained off of google) and you can adjust those to your own personal preference as well

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